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Home Cooking

Why do my pan roasted meats never sear on the bottom?

barryg | Jul 8, 201506:06 PM     5

I have made many attempts to pan roast steak/chicken/pork by searing the meat at high temperature on the stovetop, waiting until it gets nice color, flipping it over and then immediately putting it in a very hot oven (425+ F) and letting it finish. My understanding is that the bottom should sear by virtue of being on the hot pan which stays hot in the hot oven. Every time I have tried this, the top of the meat is beautiful, but the bottom ends up moist and not seared.

I have tried this with cast iron pans and stainless steal. Why doesn't it work for me?

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